Spaghetti Squash with Roasted Tomato Moroccan Sauce
This recipe not only tastes great, but will make your home smell wonderful!
Spaghetti Squash with Roasted Tomato Moroccan Sauce
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This recipe not only tastes great, but will make your home smell wonderful!
Author:
Lynda
Ingredients
- 1 spaghetti squash, halved lengthwise
- 7 Roma tomatoes
- ½ Spanish onion, cut in thick slices + ¼ Spanish onion chopped
- 1 clove garlic
- ½ jar Perth Pepper and Pestle Moroccan Tagine Everything Sauce
- Salt and pepper to taste
Garnish
- Fresh Cilantro
Instructions
- Preheat oven to 400ºF.
Squash:
- Cut squash in half lengthwise. Scoop all seeds out.
- Drizzle olive oil and sprinkle with salt and pepper. Place on a cookie sheet face up.
- Cook on middle rack of oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin).
- Let cool. Use a fork to scoop and separate squash strands, set aside
Tomato Sauce:
- Cut tomatoes in half lengthwise and put in a roasting pan. Add the Spanish onion slices and garlic. Sprinkle generously with salt and pepper and add olive oil. Toss tomatoes, onions and garlic until coated with oil.
- Add a bit of water or stock in the bottom of the pan so the tomatoes don't stick.
- Cook for 40-45 minutes or until tomatoes are nicely roasted. Remove from oven.
- Add Moroccan Tagine Sauce to the tomatoes and purée with immersion blender.
- In a frying pan, add 1 tbsp olive oil. Add chopped onion and sautée until translucent. Add spaghetti squash, salt and pepper and tomato sauce and cook until all heated through.
TO SERVE
- Serve with grilled portabello mushrooms and zucchini and garnish with fresh cilantro.
Tags: Everything Sauce - Moroccan Tagine
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